This is a really quick and simple curry, with a lot of savory moroccan flavors and beautiful mixture of color – red, orange, white, and green. Adapted from Cooking Light, September 2007. Serve with couscous.
- 2 tbsp EVOO
- 1 1/2 medium onions, chopped
- 1 small to medium butternut squash, peeled and cubed
- 2-4 small to medium bell peppers
- 4-6 garlic cloves, minced
- 1/2 tbsp ground cumin
- 1/2 tbsp ground paprika
- 1 tsp ground ginger
- 2 tsp ground turmeric
- 1/4 tsp freshly ground pepper
- 1/4 tsp kosher salt
- 2 tsp ground cinnamon
- 1/8 tsp ground cayenne pepper
- 1 1/2 to 2 cups vegetable broth or chicken broth
- 2 tbsp tomato paste
- 2 (15 1/2 oz) cans chickpeas, drained and rinsed
- 1 (14 1/2 oz) can diced tomatoes, undrained
- Fresh cilantro, chopped
- 1 medium to large bunch of winter greens (kale, collards, swiss chard, mustard greens, or other)
- 1 tbsp lemon juice (such as Santa Cruz Organic)
- Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add stock, tomato paste, chickpeas, butternut squash and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
- Stir in cilantro, winter greens and juice. Cover, and simmer an additional 5-10 minutes, or until butternut squash is tender and greens are cooked.